Buy a fresh, refrigerated turkey one to three days in advance and store in a refrigerator that's 40 degrees Fahrenheit or cooler.

Buy a frozen turkey and let it thaw in the refrigerator no more than three days before serving.

A or B

1 (C) - If you purchase a fresh, refrigerated turkey more than four days in advance, it must be stored in the freezer  then you may move it to the refrigerator to defrost. Keep your turkey in the original wrapping until youre ready to start cooking. For defrosting, allow 24 hours per five pounds of turkey. After the turkey is defrosted, store it in the refrigerator one-to-three days before serving. You can also buy a frozen turkey and let it thaw in the refrigerator for up to three days before serving. For defrosting, allow 24 hours per five pounds of turkey.1 (C) - If you purchase a fresh, refrigerated turkey more than four days in advance, it must be stored in the freezer  then you may move it to the refrigerator to defrost. Keep your turkey in the original wrapping until youre ready to start cooking. For defrosting, allow 24 hours per five pounds of turkey. After the turkey is defrosted, store it in the refrigerator one-to-three days before serving. You can also buy a frozen turkey and let it thaw in the refrigerator for up to three days before serving. For defrosting, allow 24 hours per five pounds of turkey.

2. When preparing food, I...

...wash my hands, keep all foods separate during preparation, and wash surfaces (counter and cutting board). I also wash my hands between preparing each food with soap and hot water.

2 (A) - Cleanliness is very important during food preparation. In addition to washing your hands before starting, you should also wash your hands between handling of different foods, and after using the bathroom, changing a diaper, sneezing, coughing, or handling pets. Don't use the same cutting board or platter for raw and cooked foods without washing thoroughly between uses.2 (A) - Cleanliness is very important during food preparation. In addition to washing your hands before starting, you should also wash your hands between handling of different foods, and after using the bathroom, changing a diaper, sneezing, coughing, or handling pets. Don't use the same cutting board or platter for raw and cooked foods without washing thoroughly between uses.

3. To safely prepare a stuffed turkey,

Stuff the turkey just before cooking with moist, loosely packed stuffing.

Purchase a pre-stuffed turkey.

Stuff the turkey up to three days in advance and store in the refrigerator.

3 (A) - Stuffing is a breeding ground for bacteria. Always stuff the turkey just before you start cooking it. Loosely pack the stuffing to allow the heat to circulate properly, and be sure to keep the stuffing moist as this will allow the heat to destroy any bacteria quickly. Always cook your turkey to 165 degrees Fahrenheit (use a food thermometer for accuracy). 3 (A) - Stuffing is a breeding ground for bacteria. Always stuff the turkey just before you start cooking it. Loosely pack the stuffing to allow the heat to circulate properly, and be sure to keep the stuffing moist as this will allow the heat to destroy any bacteria quickly. Always cook your turkey to 165 degrees Fahrenheit (use a food thermometer for accuracy).

1. You bake a sweet potato and marshmallow side dish the night before and leave it out to cool. You wake up in the morning and realize it's still sitting on the kitchen counter. What should you do?

Throw it out and bake a new one.

Put it in the refrigerator right away.

Wrap it up and hold until the guests arrive.

4 (A) - Bacteria grow rapidly in temperatures between 40 and 140 degrees Fahrenheit. All it takes is 20 minutes for the number of bacteria in a dish to double. Never leave a food out for longer than two hours. 4 (A) - Bacteria grow rapidly in temperatures between 40 and 140 degrees Fahrenheit. All it takes is 20 minutes for the number of bacteria in a dish to double. Never leave a food out for longer than two hours.

2. What do you do with holiday leftovers?

After you're finished eating, you cover the serving dishes with plastic wrap and refrigerate.

Within two hours of serving the meal, you put everything in separate containers  stuffing in one container and turkey in another, etc.  then cover with plastic wrap and refrigerate.

After you're finished eating, you put leftover foods in the fridge as is.

5 (B) - Your leftovers need special care. Cut any remaining turkey into small pieces, put in a shallow, covered container, and refrigerate within 2 hours of serving. Refrigerate any other foods separately. Turkey, stuffing, vegetables, mashed potatoes, pie, and cranberry sauce are good for 3 to 4 days; gravy is good for only 1 to 2 days. To re-serve turkey, stuffing, or gravy, heat to 165 degrees Fahrenheit or until hot and steaming. 5 (B) - Your leftovers need special care. Cut any remaining turkey into small pieces, put in a shallow, covered container, and refrigerate within 2 hours of serving. Refrigerate any other foods separately. Turkey, stuffing, vegetables, mashed potatoes, pie, and cranberry sauce are good for 3 to 4 days; gravy is good for only 1 to 2 days. To re-serve turkey, stuffing, or gravy, heat to 165 degrees Fahrenheit or until hot and steaming.

3. You're making cranberry sauce using fresh cranberries. How do you clean the cranberries before cooking?

Wash the cranberries under running water, using a scrub brush on the surface.

Soak the cranberries in water.

Wash the cranberries under running water, using a scrub brush and dish detergent on the surface; then do a final rinse with running water.

6 (A) - Scrub all fresh fruits and vegetables under running water with a scrub brush. After you're finished, the brush should be put in the dishwasher or in boiling water for 20 seconds to sanitize the brush for reuse. Dish detergent is not safe for use directly on foods, and soaking fruits or vegetables doesn't remove bacteria; in fact, it puts the foods at risk for cross contamination.6 (A) - Scrub all fresh fruits and vegetables under running water with a scrub brush. After you're finished, the brush should be put in the dishwasher or in boiling water for 20 seconds to sanitize the brush for reuse. Dish detergent is not safe for use directly on foods, and soaking fruits or vegetables doesn't remove bacteria; in fact, it puts the foods at risk for cross contamination.

Good Housekeeping already has an account with this email address. Link your account to use Facebook to sign in to Good Housekeeping. To insure we protect your account, please fill in your password below.

Your information has been saved and an account has been created for you giving you full access to everything goodhousekeeping.com and Hearst Digital Media Network have to offer. To change your username and/or password or complete your profile, click here.